3 cakes fresh yeast
1/2 c. warm water (105 to 115 degrees)
1 c. milk
1/2 c. butter, cut into pieces
2 tsp. salt
6 eggs, room temperature
1 c. sugar
8 or 9 c. all-purpose flour, sifted
2 tbsp. butter, melted

Crumble yeast cakes into large bowl. Stir in water. Let mixture stand until foamy, about 5 minutes. Scald milk. Add butter and salt and stir until butter melts. Cool to lukewarm. Using electric mixer, beat eggs until frothy. Add sugar and beat until creamy, about 3 minutes. Blend in milk mixture. Stir into yeast mixture. Stir in 7 cups flour 1 cup at a time; dough should be soft and pull away from sides of bowl. Turn dough out onto well-floured surface, sprinkle with 1 cup flour and knead until smooth and elastic, adding up to 1 cup more flour as necessary to prevent stickiness, about 10 minutes. Grease large bowl. Add dough, turning to coat entire surface. Cover and let rise in warm draft-free area until doubled in volume, about 2 hours. Punch dough down. Let rest 10 minutes. Grease two (9 inch) round cake pans. Divide dough in half. Press each half into pan. Cover and let rise in warm draft-free area until doubled in volume, about 1 hour. Preheat oven to 350 degrees. Bake until loaves are golden brown and sounds hollow when tapped on bottom, about 30 minutes. Brush tops immediately with melted butter. Serve warm. Makes 2 loaves.